High Protein Scrambled Eggs with Tomato Sauce

Elevate your breakfast game with this high-protein scrambled eggs with tomato sauce recipe—a deliciously nutritious fusion of creamy, fluffy eggs and rich, aromatic tomato sauce. Packed with protein from a blend of whole eggs and egg whites, this hearty dish is complemented by the bold flavors of sautéed onions, garlic, and Italian-seasoned tomatoes. Fresh spinach adds a boost of vitamins, while a sprinkle of Parmesan and fresh basil provide a final touch of indulgence. Perfect for a quick, healthy, and satisfying meal, these scrambled eggs are an ideal way to jumpstart your day or power through a busy schedule. Ready in just 30 minutes, it’s a wholesome dish that brings comfort and elegance to your table! Keywords: high-protein breakfast, scrambled eggs with tomato sauce, healthy breakfast recipe, quick and easy recipes.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 4 large eggs
• 4 large egg whites
• 2 tablespoons skim milk
• 2 tablespoons olive oil
• 1 medium, diced onion
• 2 cloves, minced garlic
• 400 grams canned tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 100 grams spinach
• 2 tablespoons grated Parmesan cheese
• 4 leaves fresh basil

Directions

Step 1

In a medium-sized bowl, crack the whole eggs and add the egg whites. Add skim milk and whisk together until fully blended. Set aside.

Step 2

In a large non-stick pan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 3

Add the minced garlic to the pan and cook for an additional 1 minute until fragrant.

Step 4

Add the canned tomatoes and tomato paste to the pan, stir in the Italian seasoning, salt, and black pepper. Simmer the sauce for about 10 minutes, stirring occasionally until it thickens slightly.

Step 5

In another non-stick skillet, heat the remaining tablespoon of olive oil over medium-low heat.

Step 6

Add the spinach to the tomato sauce and cook for another 2 minutes until wilted.

Step 7

Pour the egg mixture into the second skillet and let it sit for a few seconds. Using a spatula, gently stir and fold the eggs over themselves until soft curds form and the eggs are just cooked but still slightly runny, about 3-4 minutes.

Step 8

Remove the scrambled eggs from the heat and immediately plate them.

Step 9

Spoon the tomato sauce over the scrambled eggs.

Step 10

Garnish with grated Parmesan cheese and fresh basil leaves before serving.

Nutrition Facts

Serving size	(1096.1g)

Amount per serving	% Daily Value*
Calories	964.3

Total Fat 63.4g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 6.3g
Cholesterol 762.9mg	0%
Sodium 2522.6mg	0%
Total Carbohydrate 45.5g	0%
Dietary Fiber 13.0g	0%
Total Sugars 26.4g
Protein 54.5g	0%

Vitamin D 177.5IU	0%
Calcium 533.4mg	0%
Iron 9.7mg	0%
Potassium 2519.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.8%

Protein: 22.5%

Carbs: 18.8%